Ingredients:

The guacamole
4 Haas avocados, mashed
6 Tbsp salsa, recipe follows
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
The juice of one lime

Combine all ingredients. Take plastic wrap and press it directly onto the dip (to prevent browning) and let sit at room temperature for an hour. I added the salsa 2 tablespoons at a time until the dip looked right to me. I used about 6 tablespoons but you can use more or less depending on what you like.

A trick I learned from a friend who is a cooking instructor. If your avocados aren’t ripe (as in, they are hard as rocks), put them in a paper bag with an apple and let them sit for a couple of days. We bought hard avocados on Wednesday and let them sit in the bag with an apple until Saturday morning. They were perfect and the dip had a very smooth consistency.

The salsa
6 Roma tomatoes, chopped
1 Red bell pepper, chopped
4 jalapeno peppers, with seeds, chopped
1 small onion, finely chopped (I used yellow, my husband thinks red would work better)
4 cloves of garlic, minced
A handful of fresh cilantro leaves, finely chopped
The juice of one lime
A tablespoon of Extra Virgin Olive Oil
Salt, pepper, ancho chili powder, and chipotle chili powder, to taste

Combine all of the ingredients and let it sit in the fridge overnight to blend all of the flavors.

{May 5, 2012}